GINGER CAKE

Ingredients

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75g Maple Syrup

75g Unsalted butter

150g Coconut sugar

170g Brown Rice Flour

1/2 teaspoon of nutmeg

1 teaspoon of cinnamon

2 teaspoons of ginger 

1 teaspoon of bicarbonate of soda

1 egg, beaten

2 tablespoon of almond milk

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Method

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Preheat oven at 170 and line a standard loaf tin. 

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Melt the butter, sugar and syrup in a saucepan over a low heat. 

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Meanwhile sieve the flour, spices and bicarbonate into a bowl. Then add the melted mixture. 

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Add the beaten egg and almond milk and mix well. 

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Pour into the loaf tin and bake for around an hour. It will feel firm when fully cooked. 

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Leave on the side to cool fully before slicing. Store in an airtight container.